Go Back
Mexican Chicken Adobo with tender chicken pieces in rich red adobo sauce in Dutch oven

Mexican Chicken Adobo (Adobo de Pollo)

Tender chicken thighs and legs braised in a rich, homemade adobo sauce made with dried guajillo, ancho, and pasilla chiles. This authentic Mexican dish features bold, complex flavors in an easy one-pot meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 306
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in chicken legs
  • 4 bone-in chicken thighs skinless or skin-on if preferred
  • Salt and ground black pepper to taste
  • 3 tablespoons olive oil divided
  • 1 small brown or yellow onion sliced
  • 4 Roma tomatoes quartered
  • 4 garlic cloves chopped
  • 3 dried guajillo chiles stems and seeds removed
  • 1 dried ancho chile or dried chipotle chile stems and seeds removed
  • 2 dried pasilla or New Mexico chiles stems and seeds removed
  • 2 1/2 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons sea salt or Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano Mexican oregano if available
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • Chopped cilantro for garnish

Equipment

  • Dutch oven or large pot
  • Blender
  • Fine mesh sieve (optional)
  • Instant-read thermometer

Method
 

  1. Pat the chicken pieces dry with paper towels and generously season all sides with salt and pepper. Set aside while you prepare the adobo sauce. The chicken can sit at room temperature for up to 30 minutes.
  2. Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Add the sliced onions and quartered tomatoes, sautéing for about 4 minutes until the onions become translucent and the tomatoes start to soften. Stir in the chopped garlic and cook for 1 minute until fragrant. Wash hands thoroughly after handling dried chiles and avoid touching your face.
  3. Add the dried chiles and chicken broth to the pot and bring to a boil. Lower the heat to low and use a spoon to push the dried chiles completely under the liquid surface so they soften evenly. The chiles should be fully submerged and pliable. Cover and simmer for 10 minutes, then remove from heat and let cool for 5 minutes before blending.
  4. Transfer the softened chiles and approximately 1 to 1.5 cups of their cooking liquid to a blender. Add the apple cider vinegar, salt, cumin, coriander, and ground cloves. Blend on high speed for 2 to 3 minutes until completely smooth. Add the remaining cooking liquid and blend until silky. For smoother texture, strain through a fine-mesh sieve if desired.
  5. Wipe the Dutch oven clean with paper towels and return to medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil shimmers and is hot, add the chicken pieces and brown for 2 to 3 minutes per side until golden. If using a 5-quart Dutch oven or smaller, brown chicken in 2 batches to avoid overcrowding. Transfer browned chicken to a plate temporarily.
  6. Return all chicken pieces to the pot and pour the adobo sauce over them. Add the bay leaves and stir gently to coat everything. Bring to a boil, then reduce heat to low and partially cover with the lid. Simmer for 45 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and is fall-off-the-bone tender. The sauce should coat the back of a spoon; add extra broth if it becomes too thick.
  7. Remove the bay leaves and taste, adjusting seasoning with additional salt if needed. Let rest 5 minutes before serving to allow juices to redistribute, then garnish with fresh chopped cilantro.

Notes

The adobo sauce can be made 1-2 days ahead and stored in the refrigerator. For less spicy version, omit the ancho or chipotle chile. If using bone-in chicken breast, keep skin on and breast halves whole to prevent drying. The dish freezes well for up to 2 months. Serves 6-8.